Coconut and Choco ladoos / balls
Radhika
October 6, 2021
medium
No Reviews
Ingredients
Adjust Servings
| 1cup desiccated coconut | |
| 11 1/2 cup milk (full fat) | |
| 11/2 cup sugar | |
| 3tsp dark coco powder | |
| 3tbsp desiccated coconut powder to roll the coco balls |
Directions
1.
Take a frying pan, heat, and dry roast the coconut powder for couple of minutes. Keep stirring and make sure it doesn’t become brown.
Mark as complete
2.
The colour of the coconut after roasting should be a cream colour.
Mark as complete
3.
Take a large heavy bottom pan, add the milk, and bring to boil
Mark as complete
4.
Now add the coconut powder
Mark as complete
5.
Stir continuously until the milk evaporates
Mark as complete
6.
Now add the sugar, mix continuously keeping the flame on low.
Mark as complete
7.
The sugar will start to melt and make the mixture slightly watery.
Mark as complete
8.
Keep stirring keeping the flame on low until the moisture evaporates completely and mixture turns crumbly.
Mark as complete
9.
The process so far takes about 20 minutes.
Mark as complete
10.
Cool the mixture slightly.
Mark as complete
11.
When it comes down to a warm temperature, roll the mixture to balls. You can roll them in desiccated coconut. You should get about 12 balls from the mix.
Mark as complete
12.
Rolling the coco balls in desiccated coconut is optional.
Mark as complete
13.
You could add cashew powder or any of your favourite nut powders.
Mark as complete
14.
To make the Choco version
Add the coco powder after step 7 i.e., after you have added the sugar.
Continue to follow the recipe step 8-10.
Store in fridge for 2 hours, so it gets little hard and sets a little.
Always serve this at room temperature or little cold.
You can keep this in fridge for up to a week.
Mark as complete
Leave a Reply